Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Amro B, Hassan"'
Autor:
Mohammed Elsafy, Anders Ekholm, Khitma A. Sir Elkhatim, Manhal Gobara Hamid, Mazahir H. Othman, Tilal Sayed Abdelhalim, Mahbubjon Rahmatov, Eva Johansson, Amro B. Hassan
Publikováno v:
Discover Agriculture, Vol 2, Iss 1, Pp 1-13 (2024)
Abstract Storage stability under non-optimal conditions is an essential characteristic of Sudanese sesame. To understand opportunities to improve storage stability in sesame, seed quality, storability characteristics, content of fatty acids and phyto
Externí odkaz:
https://doaj.org/article/770ba973aec94cd691302dd6c0cb8e88
Autor:
Mohammed Elsafy, Mazahir H. Othman, Amro B. Hassan, Khitma A. Sir Elkhatim, Manhal Gobara Hamid, Mahbubjon Rahmatov, Tilal Sayed Abdelhalim
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100739- (2024)
Pearl millet is widely recognized for its exceptional nutritional benefits and adaptability to harsh environmental conditions. Due to these valuable traits, it has become a staple food crop in various regions across the globe. This study investigates
Externí odkaz:
https://doaj.org/article/389258f1867f40e4bc142c8a66a8178f
Publikováno v:
Fermentation, Vol 10, Iss 11, p 590 (2024)
This study explores the effect of ultrasonic treatment followed by fermentation on the in vitro protein digestibility, protein solubility, functional properties, antioxidant activity, total carotenoid content, and gamma-aminobutyric acid (GABA) level
Externí odkaz:
https://doaj.org/article/4d1bc2da05804be78022b35c04a4cc6d
Autor:
Mohammed Saeed Alkaltham, Khizar Hayat, Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Amro B. Hassan
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13222 (2023)
Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food, particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot-air heating (60, 120, and 180 min at 100 °C) on the phenolic com
Externí odkaz:
https://doaj.org/article/717dde329e7d42619bae8b7c573ca3e3
Publikováno v:
Legume Science, Vol 5, Iss 1, Pp n/a-n/a (2023)
Abstract This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, prote
Externí odkaz:
https://doaj.org/article/96390d6810f1403185989cee9d41cd09
Autor:
Amro B. Hassan
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12779- (2023)
Background: UV-C has been suggested as an alternative technology in controlling food spoilage by primary and secondary pests. Its effects on the storability characteristics of sesame seeds during storage were evaluated. Methods: The UV-C (0, 2.5, 5.0
Externí odkaz:
https://doaj.org/article/f6639b0c9d4f467685805c1e3a47d617
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11922 (2023)
The chemical composition, carotenoids, anthocyanins, total phenolic content, total flavonoid content, and antioxidant activity of three date seed cultivars, mainly Barhi, Ruthana, and Qatarah, were investigated. Date seed bioactive compounds were ext
Externí odkaz:
https://doaj.org/article/c06b0c86ff324b80893fe81e34ff5931
Autor:
Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub, Amro B. Hassan
Publikováno v:
Agriculture, Vol 12, Iss 11, p 1820 (2022)
The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H2O2 scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as af
Externí odkaz:
https://doaj.org/article/66dd78e3c4eb44b0b04d162b209965b3
Publikováno v:
Italian Journal of Food Science. 35:71-79
The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing antioxidant power [FRAP] activity) and the levels of γ-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2e99ed7c26e054f0f76123dfa6b619b
https://doi.org/10.15586/ijfs.v35i2.2327
https://doi.org/10.15586/ijfs.v35i2.2327
Autor:
Salma M. Ahmed, Amro B. Hassan
Publikováno v:
Food Science & Nutrition. 11:1994-2001
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b7903c5ccd8d7dc6b69728990468689
https://doi.org/10.1002/fsn3.3233
https://doi.org/10.1002/fsn3.3233